Position rack in bottom third of oven; preheat to 400°F. Sprinkle
main cavity of chicken with salt and pepper; fill with herb sprigs.
Starting at neck end, slide fingers under skin of breast and upper part
of legs, loosening skin. Spread 3 tablespoons herb butter under skin on
breast and upper leg meat. Place chicken on rack in large roasting pan;
tie legs together loosely to hold shape. Scatter onions around chicken.
Brush chicken and onions with 2 tablespoons herb butter; sprinkle with
salt and pepper.

ABOUT ME

I started this blog post a few years ago to keep my friends posted on my family travel, from Canada to Europe to Australia. Since then it has grown into a blog about the things I love the most - musings on travel and cooking.